- 1 lemon
- 1 28-ounce can diced tomatoes
- 8 sprigs thyme
- 1 tablespoon capers
- 4 small chicken thighs
- 4 small chicken drumsticks
- kosher salt and pepper
- 2 tablespoons olive oil
Slice the lemon into rounds. In a small bowl, combine the tomatoes and their liquid, lemon, thyme, and capers.
Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat oven to 400° F. Place chicken into a casserole dish and drizzle with the oil, using 2 teaspoons. Pour tomato mix into dish with chicken.
Roast until the chicken is golden brown and cooked through, about 50 minutes.